Apple and Raisin Cake

Table of Contents

Cheap and Delicious Tuna Casserole Dinner

Ingredients

• 2 cans of tuna (about 280 g each)
• 1 onion, cut into slices
• 5 medium potatoes, cut into large chunks
• 2 tablespoons (30 g) tomato paste
• 3/4 cup (180 ml) hot milk
• 1 1/2 tablespoons (25 g) butter
• 1/4 cup (25 g) shredded Parmesan cheese
• Olive oil, as needed
• Salt, to taste
• Black pepper, to taste

Directions

Step 1: Prepare the Potatoes

1. Cut the potatoes into large chunks and place them in a pot of salted water.
2. Cook the potatoes until tender, about 15 to 20 minutes.
3. Drain the potatoes and transfer them to a mixing bowl.
4. Add 1 1/2 tablespoons of butter, salt, and black pepper to taste. Mash the potatoes until smooth.
5. Gradually add 3/4 cup of hot milk while mashing until the mixture is smooth and creamy.

Step 2: Prepare the Tuna Mixture

1. Heat some olive oil in a large pan over medium heat.
2. Add the sliced onion and sauté until browned.
3. Add the two cans of tuna and 2 tablespoons of tomato paste mixed with one ladle of potato broth.
4. Mix well and cook for two to three minutes on low heat.

Step 3: Assemble the Casserole

1. Preheat your oven to 375°F (190°C).
2. Add half of the mashed potatoes to the bottom of a casserole dish and spread it out evenly.
3. Layer half of the tuna mixture over the mashed potatoes.
4. Add the remaining mashed potatoes over the tuna, followed by the remaining tuna mixture.
5. Top with 1/4 cup of shredded Parmesan cheese.

Step 4: Bake the Casserole

1. Place the casserole dish in the preheated oven.
2. Bake for 10 to 15 minutes, or until the top is golden brown and the cheese is melted.

Nutrition Information (Per Serving):

• Calories: 350
• Protein: 25g
• Carbohydrates: 30g
• Fat: 15g
• Fiber: 4g
• Sugar: 3g

White Bun Recipe

Ingredients

• • 700 grams of wheat flour
  • 1 teaspoon of salt

• • 400 ml warm milk
  • 4 tablespoons of sugar
  • 8 grams of dry yeast

• • 2 eggs
  • 80 ml sunflower oil
  • 10 grams of baking powder

• • 10 ml apple cider vinegar
  • 50 grams of butter, melted
  • 1 egg yolk

• Milk (for brushing)
• Sesame seeds (for topping)

Directions

1. 1. Activate Yeast: In a small bowl, mix the warm milk and sugar. Sprinkle the dry yeast over the top and let it sit for 5-10 minutes until it becomes frothy.

1. 1. Mix Dry Ingredients: In a large mixing bowl, combine the wheat flour, salt, and baking powder.
   2. Combine Wet Ingredients: In a separate bowl, whisk the eggs, sunflower oil, and apple cider vinegar. Add the melted butter and mix well.
   3. Form Dough: Add the yeast mixture and the wet ingredients to the dry ingredients. Mix until a dough forms.

1. 1. Knead Dough: Turn the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
   2. First Rise: Place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm place for about 1 hour, or until it has doubled in size.
   3. Shape Buns: Punch down the dough and divide it into equal portions. Shape each portion into a bun and place them on a baking sheet lined with parchment paper.

1. 1. Second Rise: Cover the buns with a towel and let them rise for another 30 minutes.
   2. Preheat Oven: Preheat your oven to 180°C (350°F).
   3. Prepare for Baking: In a small bowl, beat the egg yolk with a little milk. Brush the tops of the buns with this mixture and sprinkle with sesame seeds.

1. Bake: Bake the buns in the preheated oven for 30-35 minutes, or until golden brown.
2. Cool: Let the buns cool on a wire rack before serving.

Serving Suggestions

Enjoy these white buns fresh out of the oven with butter, or use them for sandwiches and burgers. They also make a great accompaniment to soups and stews.

Cooking Tips

• • Ensure the milk is warm, not hot, to activate the yeast properly.
  • For a richer flavor, you can replace some of the milk with cream.
  • Knead the dough well to develop gluten, which helps the buns rise and become fluffy.

Nutritional Benefits

These white buns provide carbohydrates for energy and some protein from the eggs. Using sunflower oil and butter adds healthy fats, making these buns a more nutritious option compared to store-bought varieties.

Dietary Information

• Vegetarian: This recipe is suitable for vegetarians.
• Nut-Free: There are no nuts in this recipe, making it safe for those with nut allergies.

Cream Puff Pastry with Rich Cream Filling

Ingredients

The Dough:

• • 200g flour

• • 100ml milk
  • 100ml water
  • 100g butter

• • 1/2 tsp baking powder
  • Pinch of salt
  • 4 eggs

The Cream:

• • 2 eggs
  • 180g sugar

• • 100g flour
  • 500ml milk
  • 200g butter

Directions

Prepare the Dough:

1. 1. Heat Liquid Ingredients:
      • In a medium saucepan, combine the milk, water, and butter. Heat over medium heat until the butter melts and the mixture begins to boil.
   2. Mix the Dough:
      • • Remove the saucepan from the heat and add the flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan.

       

   3. Cool and Add Eggs:
      • Let the dough cool for about 5 minutes. Add the baking powder and salt, then beat in the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

• • • Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
    • Using a spoon or piping bag, place small mounds of dough onto the prepared baking sheet.
    • Bake for 20-25 minutes, or until the puffs are golden brown and firm. Allow them to cool completely on a wire rack.

1. Bake the Puffs:

Prepare the Cream Filling:

1. 1. Heat the Milk:
      • In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Remove from heat.

1. Mix the Eggs and Sugar:
   • In a separate bowl, whisk together the eggs and sugar until well combined. Gradually add the flour, mixing until smooth.
2. Combine and Cook:
   • • Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling.

    

   • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil. Remove from heat and let cool slightly.
3. Add Butter:
   • • Once the mixture has cooled, beat in the butter until smooth and creamy.

    

Assemble the Cream Puffs:

1. 1. Fill the Puffs:
      • Slice each puff in half and fill with the prepared cream using a spoon or piping bag.

1. Serve:
   • Arrange the filled cream puffs on a serving plate and dust with powdered sugar if desired. Enjoy your meal!

Serving Suggestions

• • Serve these cream puffs as a dessert at parties or gatherings.

• Pair with a cup of coffee or tea for a delightful afternoon treat.

Cooking Tips

• • Ensure the dough is cool before adding the eggs to prevent them from cooking.
  • Use a piping bag for a more uniform and professional appearance of the cream puffs.

• Allow the cream to cool completely before filling the puffs to ensure it holds its shape.

Nutritional Benefits

• Eggs: Provide high-quality protein and essential vitamins.
• Milk: Adds calcium and a creamy texture to both the dough and filling.

You only need 4 ingredients, puff pastry sticks with ham and cheese

Table of Contents

Moist Chocolate Cake with Chocolate Cream Filling Recipe

Ingredients

For the Cake:

• 3 eggs
• A pinch of salt
• 8 g (1 tablespoon) vanilla sugar
• 150 g (3/4 cup) sugar
• 120 ml (1/2 cup) oil
• 150 ml (2/3 cup) milk
• 230 g (1 3/4 cups) flour
• 20 g (3 tablespoons) bitter cocoa powder
• 15 g (1 tablespoon) baking powder

For the Coffee Mixture:

• 100 ml (1/3 cup + 1 tablespoon) milk
• 1 tablespoon instant coffee
• 1 teaspoon cocoa powder

For the Chocolate Cream Filling:

• 60 g (1/4 cup) sugar
• 25 g (3 tablespoons) cornstarch
• 20 g (3 tablespoons) bitter cocoa powder
• 250 ml (1 cup) milk
• 100 g (3.5 oz) dark chocolate
• 30 g (2 tablespoons) butter

For Decoration:

• Chocolate vermicelli

Instructions

Prepare the Cake

1. Preheat the Oven: Start by preheating your oven to 180°C (350°F). Grease a round cake pan and line it with parchment paper to ensure the cake doesn’t stick and releases easily after baking.
2. Mix the Wet Ingredients: In a large mixing bowl, combine 3 eggs with a pinch of salt, 8 g vanilla sugar, and 150 g sugar. Beat the mixture until it becomes light, fluffy, and pale in color. This will help create a soft, airy texture in the cake.
3. Add Oil and Milk: Gradually add 120 ml oil and 150 ml milk to the egg mixture, stirring continuously until everything is well blended. This will add moisture and richness to the cake batter.
4. Incorporate the Dry Ingredients: Sift together 230 g flour, 20 g bitter cocoa powder, and 15 g baking powder. Slowly fold the dry mixture into the wet ingredients, mixing gently to avoid overworking the batter, which could result in a dense cake. The batter should be smooth and lump-free.
5. Bake: Pour the prepared batter into the greased and lined cake pan, spreading it evenly. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. This ensures the cake is fully cooked and will have a perfect texture. Allow the cake to cool completely in the pan on a wire rack.

Make the Coffee Mixture

6. Prepare the Coffee Soak: In a small saucepan, heat 100 ml milk over medium heat. Stir in 1 spoon instant coffee and 1 teaspoon cocoa powder until fully dissolved and smooth. Set the mixture aside to cool slightly. This coffee soak will add depth and enhance the chocolate flavor of the cake.

Prepare the Chocolate Cream Filling

7. Mix the Cream Ingredients: In a medium saucepan, combine 60 g sugar, 25 g cornstarch, and 20 g bitter cocoa powder. Gradually whisk in 250 ml milk, stirring constantly to prevent lumps from forming. The mixture should be smooth before heating.
8. Cook Until Thickened: Place the saucepan over medium heat, and cook the mixture, stirring constantly, until it thickens to a pudding-like consistency. This will serve as the creamy filling for the cake.
9. Add Chocolate and Butter: Once thickened, remove the saucepan from the heat and immediately add 100 g dark chocolate and 30 g butter. Stir until the chocolate and butter are completely melted and the mixture is smooth and glossy. Allow the cream filling to cool to room temperature before using it to fill the cake.

Assemble the Cake

10. Soak the Cake: Once the cake has cooled, use a fork or skewer to poke holes all over the surface. This will help the cake absorb the coffee mixture. Slowly pour the prepared coffee mixture evenly over the cake, allowing it to soak in thoroughly for a moist and flavorful base.
11. Spread the Chocolate Cream: Once the coffee mixture has been fully absorbed, spread the cooled chocolate cream filling over the top of the cake. Use a spatula to smooth it evenly across the surface, creating a luscious, creamy layer.

Decorate the Cake

12. Add the Finishing Touches: For decoration, generously sprinkle chocolate vermicelli over the top of the cake. This adds a delightful crunch and enhances the chocolatey appearance of the cake.

Chill and Serve

13. Refrigerate: Place the assembled cake in the refrigerator and chill for at least 2 hours. This will allow the cream filling to set and the flavors to meld, resulting in a perfectly textured and flavored cake.
14. Serve: Slice the chilled cake into portions and serve. Each bite offers a rich, moist cake with a creamy, chocolate-filled center that’s sure to delight anyone with a love for chocolate.

Nutrition Information

• Serving Size: 1 slice (assuming 12 slices per cake)
• Calories: 340 kcal
• Total Fat: 20 g
• Saturated Fat: 10 g
• Cholesterol: 50 mg
• Sodium: 60 mg
• Total Carbohydrates: 36 g
• Dietary Fiber: 3 g
• Sugars: 22 g
• Protein: 5 g

Indulge in this Moist Chocolate Cake with Chocolate Cream Filling for an unforgettable dessert experience. The combination of a tender, coffee-infused cake and a velvety chocolate filling makes this dessert a must-try for any chocolate aficionado. Enjoy every bite of this rich, satisfying treat!

Irresistibly Simple and Tasty Cake

Ingredients

• Eggs – 2 large
• Sugar – 100 g (1/2 cup or 4 large tablespoons)
• Vanilla sugar – 1 tsp
• Salt – A pinch
• Butter – 80 g (5 1/2 tbsp)
• Cottage cheese (or cream cheese) – 130 g (4.6 oz)
• Flour – 150 g (1 1/4 cups)
• Baking powder – 1 tsp
• Dried candied fruit – 80 g (2.8 oz)

Step-by-Step Instructions

Step 1: Prepare the Ingredients

Start by preheating your oven to 180°C (350°F). This ensures the oven is at the right temperature by the time the batter is ready.

Break the two eggs into a deep bowl. Add 100 g of sugar, 1 tsp of vanilla sugar, and a pinch of salt. Mix thoroughly with a spoon or whisk until the eggs are fully incorporated with the sugar and the mixture is smooth and slightly frothy. This step helps to dissolve the sugar and evenly distribute the flavors.

Step 2: Combine the Wet Ingredients

Next, melt the butter either using a double boiler (steamer) or by gently heating it on the stove. Let the butter cool slightly before adding it to the egg mixture. Stir in the melted butter until it is well combined and the mixture is smooth.

Now, add 130 g of cottage cheese (or cream cheese) to the egg and butter mixture. Mix thoroughly to ensure the cheese is evenly incorporated, creating a rich and creamy batter.

Step 3: Prepare the Dry Ingredients

In a separate bowl, sift 150 g of flour and 1 teaspoon of baking powder through a sieve to remove any lumps. This step ensures the dry ingredients are light and evenly mixed, helping the cake rise evenly in the oven.

Gradually add the sifted flour mixture to the wet ingredients, stirring gently with a spatula or cake spoon. Mix just until combined, forming a thick, smooth batter. Be careful not to overmix, as this can result in dense cake.

Step 4: Add the Final Touches

Fold in 80 g of dried candied fruit into the batter, ensuring it is evenly distributed throughout the mixture. The dried fruit will add pops of sweetness and texture to each cake, making them even more irresistible.

Step 5: Bake the cake

Grease a 23×11 cm (or similar-sized) baking tin with a little softened butter to prevent sticking. Alternatively, you can use a muffin tin for individual cake.

Transfer the batter into the prepared tin, smoothing the surface with a spatula to ensure an even layer. Place the tin in the preheated oven and bake for 35-40 minutes. The cake are done when they are golden brown on top, and a toothpick inserted into the center comes out clean or with a few moist crumbs.

Step 6: Finishing Touches

Once baked, remove the cake from the oven and let them cool slightly in the tin before transferring them to a wire rack to cool completely.

For an extra sweet finishing touch, lightly dust the top of the cake with powdered sugar. This adds a touch of elegance and sweetness to the final presentation.

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Serving Suggestions

These cake are perfect on their own, but you can also serve them with a variety of toppings:

• Whipped cream or buttercream frosting for added richness.
• Fresh fruit on top for a burst of freshness.
• Drizzle of honey or chocolate sauce for an indulgent touch.

Tips:

• Mix-ins: Feel free to substitute the candied fruit with chocolate chips, nuts, or dried berries for different flavor variations.
• Substitute cottage cheese: If you don’t have cottage cheese, cream cheese or ricotta works well as a substitute, giving the cake a slightly different, but equally delicious, texture.
• Check for doneness: Make sure to test the cake with a toothpick after 35 minutes to avoid over-baking. If the toothpick comes out with a few moist crumbs, the cake are perfectly done.

Nutrition Information:

• Calories: 180 kcal
• Fat: 9 g
• Carbohydrates: 22 g
• Protein: 4 g
• Sugar: 10 g
• Sodium: 120 mg

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These cake are simple, tasty, and perfect for any occasion. The combination of soft butter, creamy cottage cheese, and sweet candied fruit creates a moist, flavorful dessert that’s sure to satisfy any sweet tooth. Enjoy them with a hot cup of coffee or tea, or share them with friends and family for a delightful treat!

Metabolism-Boosting Drink Recipe: Just 2 Cups a Day for 1 Week!

Looking to shed a few pounds and fit into smaller clothes effortlessly? This metabolism-boosting drink is an easy and natural way to support your weight loss goals. With just 2 cups a day, you’ll not only feel energized but also notice the inches melting away. Packed with ingredients like lemon, ginger, apple cider vinegar, and cinnamon, this drink will help jumpstart your metabolism and detoxify your body. Ready to see the transformation? Let’s get started!

Ingredients
– *2 cups of water
– *1 lemon*, freshly squeezed
– *1-inch piece of ginger*, grated or sliced
– *1 tablespoon apple cider vinegar* (with “the mother”)
– *1 teaspoon honey* (optional, for taste)
– *1/4 teaspoon cinnamon* (optional, for an extra metabolism boost)

Instructions

1. *Prepare the Base:*
Start by heating 2 cups of water in a kettle or on the stovetop until it’s warm, but not boiling. It’s important not to overheat the water as it can reduce the effectiveness of the ingredients. Warm water helps dissolve the ginger and other ingredients better than cold water and makes for a more soothing drink.

2. *Steep the Ginger:*
Once the water is warm, grate or slice the 1-inch piece of ginger and add it to the water. Allow the ginger to steep for 5-10 minutes, releasing its potent antioxidants and anti-inflammatory properties. Ginger is known to help increase circulation, reduce bloating, and boost metabolism, making it a perfect addition to your weight-loss drink.

3. *Strain the Ginger Water:*
After the ginger has steeped, strain the water into a glass or mug, removing any ginger pieces. This will leave you with a flavorful, nutrient-rich ginger infusion that forms the base of the drink.

4. *Add the Other Ingredients:*
Into the strained ginger water, mix in the freshly squeezed juice of 1 lemon. Lemon adds a refreshing, tangy flavor while helping to flush toxins out of your body and promote digestion. Then, stir in 1 tablespoon of apple cider vinegar with “the mother,” which contains probiotics that promote a healthy gut and help balance blood sugar levels. Add a teaspoon of honey for a touch of natural sweetness (optional), and finish with 1/4 teaspoon of cinnamon for an added metabolism boost. Cinnamon is known to regulate blood sugar and help with fat burning, making it a great ingredient for weight loss.

5. *Drink Twice a Day:*
To see the best results, consume 1 cup of this metabolism-boosting drink in the morning on an empty stomach. The drink will help to kickstart your digestion and provide a refreshing start to your day. The second cup should be consumed before your main meal or in the evening to aid digestion and control cravings. Be consistent and drink this twice a day for one week, and you’ll likely start noticing positive changes.

### *Why This Drink Works:*

– *Lemon:* Rich in vitamin C, lemons detoxify the body, promote digestion, and support fat metabolism.
– *Ginger:* Known to reduce inflammation and aid in digestion, ginger also stimulates your metabolism.
– *Apple Cider Vinegar:* With “the mother,” this powerful ingredient helps regulate blood sugar, detoxifies the liver, and promotes healthy digestion.
– *Cinnamon:* A natural metabolism booster, cinnamon helps control blood sugar levels and supports fat-burning processes.
– *Honey:* Adds natural sweetness while providing antioxidants to support your overall health.

### *Tips for Best Results:*
– Drink this mixture consistently for 1 week and pair it with a balanced diet and regular exercise for maximum results.
– Make sure to stay hydrated throughout the day with plenty of water.
– If you find the taste too strong, adjust the amount of honey or cinnamon to suit your preferences.

This simple and effective metabolism-boosting drink is an easy way to kickstart your weight loss journey. With the combination of refreshing lemon, metabolism-stimulating ginger, and apple cider vinegar, you’ll feel lighter, more energized, and on your way to fitting into smaller clothes! Just 2 cups a day for 1 week is all it takes to start seeing results. Drink up, and enjoy the transformation!

Quick and Delicious Cake for Tea

Ingredients:

• • 3 eggs: Eggs are the base of this cake, providing structure and helping to bind the ingredients together. They also add richness and moisture.
  • 1 glass (200 ml) sugar: Sugar not only sweetens the cake but also helps to achieve a light, tender crumb.

• • 1 glass (200 ml) milk: Milk adds moisture to the cake and helps to create a smooth batter. You can use any type of milk, including whole, skim, or a non-dairy alternative.
  • 100 ml vegetable oil: Oil keeps the cake moist and adds a tender texture. It also helps to mix the batter smoothly.
  • 350 grams flour: Flour is the main dry ingredient that gives the cake structure. For a lighter texture, sift the flour before measuring.

• • 10 grams baking powder: Baking powder is the leavening agent that helps the cake rise and become fluffy.
  • 1 gram vanillin: Vanillin adds a subtle vanilla flavor to enhance the overall taste of the cake.
  • 2 tablespoons cocoa powder (+ 2 tablespoons of water): Cocoa powder gives the cake a rich chocolate flavor. Mixing it with water creates a chocolate paste that blends seamlessly into the batter.

• Butter for greasing the mold: Butter prevents the cake from sticking to the pan, ensuring it comes out clean and intact.

Instructions:

1. 1. Preheat the Oven:
      • Preheat your oven to 180°C (350°F). This ensures the oven is at the right temperature when the cake goes in, allowing for even baking.

1. Prepare the Batter:
   • • In a large mixing bowl, whisk together the eggs and sugar until light and frothy. This step incorporates air into the mixture, which helps the cake rise.
     • Add the milk and vegetable oil to the egg mixture, and whisk until well combined.
     • In a separate bowl, sift together the flour, baking powder, and vanillin. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.

    

   • In a small bowl, mix the cocoa powder with 2 tablespoons of water to form a smooth paste. Gently fold the cocoa paste into a portion of the batter to create a marbled effect. If you prefer a fully chocolate cake, mix the cocoa paste into the entire batter.
2. Prepare the Baking Pan:
   • • Grease your baking pan with butter to ensure the cake doesn’t stick. You can use any pan size you have on hand; just adjust the baking time as needed. For a thicker cake, use a smaller pan, and for a thinner cake, use a larger pan.

    

3. Pour and Bake:
   • • Pour the batter into the prepared pan, spreading it evenly.
     • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Baking times may vary based on your oven and pan size, so keep an eye on the cake.

    

4. Cool and Serve:
   • • Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
     • Once cooled, you can dust the cake with powdered sugar or frost it if desired, though it’s delicious on its own.

    

Tips for Success:

• • Mix Gently: When combining the wet and dry ingredients, mix until just combined. Overmixing can lead to a dense cake.
  • Check for Doneness: Since oven temperatures can vary, start checking the cake a few minutes before the suggested baking time. The cake should be golden brown and a toothpick should come out clean.

• Customize the Flavor: Feel free to add extras like chocolate chips, nuts, or fruit to the batter for a personalized touch.
• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also freeze it for up to a month; just make sure to wrap it tightly in plastic wrap before freezing.

Cheese Twist Bread

Coconut Chocolate Balls Recipe (No-Bake)

Table of Contents

Lotus Biscoff Dessert Cups

Ingredients:

• • 200g Lotus Biscoff biscuits
  • 300 ml milk
  • 1.5 tablespoons custard powder

• • 1 tablespoon sugar (for custard)
  • 300 ml whipping cream
  • 1 tablespoon sugar (for whipped cream)

• Pinch of vanilla powder or essence

Directions:

1. 1. Prepare the Biscuit Crumbs:
      • • Grind the Lotus Biscoff biscuits into fine crumbs using a food processor or by placing them in a ziplock bag and crushing them with a rolling pin. Set the crumbs aside.

       

   2. Make the Custard:
      • • Add roughly 1/4 of the milk to a bowl. Mix in the custard powder and dissolve it well.
        • In a saucepan, add the remaining milk and 1 tablespoon of sugar. Mix to dissolve the sugar.

       

      • Add the milk and custard mixture to the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let it cool to room temperature.
   3. Prepare the Whipped Cream:
      • • In a separate bowl, combine the whipping cream, 1 tablespoon of sugar, and a pinch of vanilla powder or essence.

       

      • Whisk the mixture until stiff peaks form. You can use an electric mixer to speed up the process.
      • Prepare a piping bag with a nozzle for easy layering.

1. 1. Assemble the Dessert Cups:
      • • Start with a layer of biscuit crumbs at the bottom of each dessert cup.
        • Add a layer of custard over the biscuit crumbs.
        • Follow with another layer of biscuit crumbs.

       

      • Pipe a layer of whipped cream over the biscuit crumbs.
      • Finish with a sprinkle of biscuit crumbs on top for a decorative touch.

1. 1. Chill and Serve:
      • Refrigerate the assembled dessert cups for at least 1 hour to allow the flavors to meld and the layers to set.
      • Serve chilled and enjoy this creamy, crunchy delight.

Prep Time: 20 minutes | Total Time: 20 minutes

Kcal: 350 kcal per serving | Servings: 4 servings

Serving Suggestions:

• • Serve these dessert cups chilled for the best flavor and texture.

• Pair with a cup of hot coffee or tea for a delightful afternoon treat.
• Add a drizzle of caramel sauce or a sprinkle of crushed Biscoff biscuits on top for extra indulgence.

Cooking Tips:

• • Ensure the custard is fully cooled before layering to prevent melting the whipped cream.

• For a richer flavor, use heavy cream instead of whipping cream.
• To make the dessert cups look more professional, use a piping bag to neatly layer the custard and whipped cream.

Nutritional Benefits:

• • Lotus Biscoff biscuits: Provide a delightful crunch and unique flavor.

• Whipping cream: Adds a rich, creamy texture to the dessert.
• Custard: Made with milk and eggs, offering protein and calcium.

Dietary Information:

• • This recipe is vegetarian.

• Can be made gluten-free by using gluten-free Biscoff biscuits.

Storage:

• Store any leftovers in the refrigerator for up to 2 days.
• Cover the dessert cups with plastic wrap to prevent the whipped cream from drying out.

SPONGE CHOCOLATE CAKE

INGREDIENTS:

2 eggs
130 g sugar
70 g vegetable oil
170 g flour
40 g cocoa
3 g baking soda
3 g baking powder
130 ml boiling water
30 g walnuts to grind
85 g dark chocolate
85 g hot cream

METHOD:

1. Beat the eggs with sugar and oil.

2. Separately, mix flour, cocoa, baking soda and yeast.
3. Add to the eggs and mix, finally add the boiling water.
4. Pour the mixture into the mold and bake at 170 ° -180
° for 40-50 minutes.
5. Melt the chocolate in the cream and add the chopped
walnuts.
6. Decorate the cake and serve.
7. Enjoy your Sponge chocolate cake.

This almond cake looks like a two-layer cake of goodness, on the bottom is s vanilla-flavored white butter cake, and then on top is a wonderful mixture of almond butter and sugar that when it bakes it becomes nice and crisp and crunchy. Preheat your oven to 350 degrees Fahrenheit(180 degrees Celcius) and then you will need a 9-inch which is 23 centimeters springform pan which makes it much easier to get the cake out of the pan once baked.

Butter the inside of the pan with melted butter or you could use the nonstick sprays. To make the batter, you can use a stand mixer with a paddle attachment or a hand mixer or a bowl with a wooden spoon. Add room temperature butter in the bowl then beat on medium speed until nice and smooth then add sugar and mix on high speed just to get some air in the cake which will make the cake have a lighter texture.

Add two large eggs one by one and beat after each addition together with vanilla essence. In a separate bowl, prepare the dry ingredients starting with all-purpose flour then add baking powder and salt, if you used salted butter you will not add salt to the dry ingredients. Mix the dry ingredients together to make sure the salt and baking powder is well dispersed in the flour then add that to the butter mixture and mix it in.

Pour the batter into the prepared springform pan then depending on your oven, bake for 18 to 20 minutes, it will rise and take some colour to it and a toothpick inserted at the centre comes out clean. When you have about 9 to 10 minutes of baking your cake, start making the almid topping, in a medium-sized saucepan, add butter, sugar, and sliced almonds then cream and over medium heat.

Stir frequently while the butter is melting, you want to bring it just to a boil. Once the cake is done and out of the oven, take your almond toppings and pour over the hot just-baked cake and spread it out as evenly as you can then put it to bake in the oven for an additional 18 to 20 minutes.

Once done, remove from the oven and onto a wire rack to cool, as it cools, it will get really crispy and crunchy. Run a spatula along the inside of the pan then slowly release the clamp of the springform pan. When you combine the sweetness of the vanilla cake and the almond, it becomes a really great cake, you can serve it for breakfast or any time of the day. Cover it and store it if it will last that long.

Ingredients;

• • 1 cup + 2 tablespoons (150 grams) all-purpose flour

• 1 teaspoon (4 grams) baking powder
• 1/4 teaspoon (1 gram) salt
• 7 tablespoons (100 grams) unsalted butter, at room temperature
• 1/2 cup plus 1 tablespoon (115 grams) granulated white sugar
• 2 large eggs, at room temperature
• 2 teaspoons (8 grams) pure vanilla extract

Almond Topping:

• 3/4 cup (150 grams) granulated white sugar
• 7 tablespoons (100 grams) unsalted butter
• 2 tablespoons cream (can use a heavy or light cream)
• 1 1/2 cups (150 grams) sliced almonds

Instructions;

1. Preheat your oven to 350 degrees F (180 degrees C). Butter (or spray with a nonstick vegetable spray) a 9-inch (23 cm) springform pan.
2. In a bowl, sift or whisk together the flour, baking powder, and salt.
3. Next, in the bowl of your electric stand mixer, fitted with the paddle attachment (or with a hand mixer), beat the butter until smooth. Add the sugar and beat until thoroughly mixed together.
4. Add the eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of your bowl as needed. Beat in the vanilla extract. Beat or fold in the flour mixture, mixing just until combined.
5. Pour the batter into your prepared pan, smoothing the top with an offset spatula or the back of a spoon. Bake for about 18 – 20 minutes, or until a toothpick inserted into the centre of the cake comes out just clean.
6. While the cake is baking prepare the Almond Topping. Place all the ingredients in a saucepan and stir, over medium-low heat, until melted and the mixture comes to a boil.
7. As soon as the baked cake is removed from the oven, immediately pour the hot Almond Topping over the cake, smoothing with the back of a spoon or an offset spatula.
8. Return the cake to the oven and bake for a further 18 – 20 minutes or until the topping turns a beautiful golden brown. Place on a wire rack to cool completely before removing the sides of the springform pan.
9. This cake can be covered and stored at room temperature for about two to three days.

 

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